Trenette al Pesto
Creamy tender, diced potatoes and crisp green beans add additional layers of texture and freshness combined all together in a dish that is another comforting way to enjoy flavorful pesto.
Serves4 to 6
Prep10 minutes
Cook25 minutes
Italians know pesto: After all, they invented this wildly popular herb sauce that has become a go-to for many around the world. Originating in Liguria — the same region as the sauce — trenette al pesto is a pasta dish that lets pesto shine. The recipe starts with homemade pesto and a long pasta shape called trenette (think: linguine but a bit wider). Tender diced potatoes and crisp green beans add additional layers of texture and freshness to result in a dish that’s classic and comforting.
How to Make Trenette al Pesto
- Prepare the pesto: Homemade pesto is a game-changer. The basil is fresher and more fragrant and you can choose the quality of olive oil and cheese. Just pulse everything in the food processor until finely chopped. A combination of nutty Parmesan and saltier Pecorino cheese is irresistible, but it’s OK to swap the Pecorino with more Parmesan if you don’t want to buy two different cheeses. If you’re in a pinch, use 1 cup of store-bought pesto in place of homemade.
- Boil the pasta and vegetables: Timing is key for cooking the green beans, potatoes, and pasta. Some recipes call for throwing them all in the pot of boiling water at once. Because not every brand of pasta cooks in the same amount of time, we started with cooking the potatoes until tender and green beans until crisp tender and vibrant before removing the vegetables from the boiling water and cooking the pasta per package instructions. Oh, and don’t forget to heavily salt the water!
- Toss: To prevent overcooking pesto, we prefer to toss this dish in a bowl rather than the hot pot. Just place the pesto in the bottom of the bowl and add the strained noodles and vegetables. Toss to combine then serve drizzled with more olive oil and sprinkled with Parmesan.
What is Trenette? Can I Substitute It?
Trenette is a long, flat noodle, just a touch wider than linguini. In the U.S., trenette isn’t an easy shape of pasta to find, but it can be purchased at Italian markets or on Amazon. Alternatively, you can swap in linguine or try this dish with trofie, a shorter pasta that is often served in the same way.
Pesto Genovese Versus Trenette al Pesto
Pesto Genovese is basil pesto, a sauce that is used in trenette al pesto and many other dishes. Trenette al pesto is a complete dish of pasta, green beans, and potatoes that are coated in pesto Genovese.
Main Ingredients in Trenette al Pesto
There are 4 key ingredients in trenette al pesto: basil pesto, trenette pasta, green beans, and potatoes.
What Does Trenette al Pesto Taste Like
Trenette al pesto is herbal, bright, and everything you love about pasta with pesto sauce with the addition of fresh vegetables.
Trenette al Pesto Recipe
Creamy tender, diced potatoes and crisp green beans add additional layers of texture and freshness combined all together in a dish that is another comforting way to enjoy flavorful pesto.
Prep time 10 minutes
Cook time 25 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 2 cloves
garlic
- 8 ounces
green beans
- 1 pound
Yukon Gold potatoes (about 2 large)
- 1/4 cup
pine nuts
- 12 ounces
dried trenette or linguine pasta
- 2 cups
tightly packed fresh basil leaves
- 1/2 cup
extra-virgin olive oil, plus more for serving
- 1/4 teaspoon
kosher salt, plus more as needed
- 2 tablespoons
grated Parmesan cheese, plus more for serving
- 2 tablespoons
grated Pecorino Romano cheese
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Bring a large pot of generously salted water to a boil. Meanwhile, mince 2 garlic cloves. Trim and cut 8 ounces green beans crosswise into roughly 1 to 2-inch pieces. Peel and dice 1 pound Yukon Gold potatoes into 1-inch pieces.
Spread 1/4 cup pine nuts out in an even layer on a rimmed baking sheet. Bake, tossing halfway through, until golden-brown and toasted, 6 to 8 minutes. Meanwhile, add the potatoes to the boiling water and boil until tender, about 8 minutes. Using a slotted spoon, transfer the potatoes into a large colander set over a large heatproof bowl.
Add the green beans to boiling water and boil until tender, about 2 minutes. Using the slotted spoon, transfer the green beans into the colander over the potatoes. Place the colander in the sink and rinse the green beans and potatoes with cool water to stop the cooking. Drain well. Pour out any water in the large bowl, then transfer the green beans and potatoes into the bowl. Reserve the colander in the sink.
Add 12 ounces dried trenette pasta to the boiling water and cook until al dente, about 11 minutes or according to package instructions. Meanwhile, place the garlic, pine nuts, 2 cups tightly packed fresh basil leaves, 1/2 cup extra-virgin olive oil, and 1/4 teaspoon kosher salt in a food processor fitted with the blade attachment. Pulse just until finely chopped, about 6 pulses. Scrape into a medium bowl, add 2 tablespoons grated Parmesan cheese and 2 tablespoons grated Pecorino Romano cheese, and stir to combine.
When the pasta is ready, through the colander, then transfer to the bowl with the potatoes and green beans. Pour the pesto over pasta and vegetables and toss to coat. Taste and season with more kosher salt as needed. Serve topped with more grated Parmesan and a drizzle of olive oil.
Recipe Notes
Store-bought pesto substitute: 1 cup of store-bought basil pesto can be used in place of homemade pesto
Pecorino substitute: The Pecorino cheese can be swapped with more Parmesan cheese.
Make ahead: The pesto sauce can be made up to 3 days ahead and refrigerated in an airtight container. To keep the pesto from browning, pour a thin layer of olive oil onto the sauce before covering and storing.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.